Gado-gado
An Indonesian platter of blanched vegetables, potatoes, tofu and egg, smothered in a sweet and spicy peanut sauce.
- 50 min25 prep · 25 cook
- MediumDifficulty
- 600 kcalper serving
Ingredients
- Small potatoes300 g
- Eggs4
- Firm tofu300 g
- Green beans150 g
- White cabbage200 g
- Bean sprouts150 g
- Cucumber1
- Roasted unsalted peanuts150 g
- garlic2 cloves
- Red chilli1
- Kecap manis (sweet soy sauce)2 tbsp
- Brown sugar1 tbsp
- Lime1
- Water250 ml
- Vegetable oil2 tbsp
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Boil the potatoes in salted water until tender.
- 2
Hard-boil the eggs, then cool and peel them.
- 3
Blanch the green beans, then the shredded cabbage and bean sprouts, and drain well.
- 4
Cut the tofu into cubes and fry in the oil until golden on all sides.
- 5
For the sauce, blend the peanuts, garlic, chilli, kecap manis, sugar, lime juice and water. Simmer until thick, adding salt to taste.
- 6
Arrange the vegetables, sliced potatoes and cucumber, tofu and halved eggs on plates and pour over the warm sauce.
Tips and questions
- Can I use peanut butter for the sauce?
- Yes, about 150 g of unsweetened crunchy peanut butter, thinned with warm water. Fresh roasted peanuts give a deeper flavour.
- What if I can’t find kecap manis?
- Mix 2 tbsp soy sauce with 1 tbsp brown sugar or honey and heat briefly until syrupy.
- Can I make it ahead?
- Cook the vegetables, eggs and tofu and make the sauce up to 2 days ahead; keep them separate and dress just before serving.
Enjoy your meal!
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